Put together this delicate dish of miso black cod with griddled broccoli and asparagus-ribbon salad to the delight of your dinner party guests.
150g tenderstem or purple sprouting broccoli
50ml extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
1 tsp honey
1 tbsp olive oil
4 miso-marinated black cod fillets, available in-store in Meat, Fish & Poultry, Ground Floor
1 tsp black and white sesame seeds
1. Heat a griddle pan to high and griddle the broccoli for 2-3 minutes on each side until bright green and slightly charred. Remove and slice on an angle.
2. To make the dressing, combine the extra-virgin olive oil, lemon juice, garlic and honey in a large bowl, season, and whisk until combined. Using a peeler, peel the asparagus into ribbons and add to the dressing bowl along with the broccoli. Mix well.
3. Heat the olive oil in a large frying pan and fry the cod fillets for 2 minutes skin-side down, then turn over and cook for another 2-3 minutes, or until the fish flakes apart.
4. Plate up the fish and add the broccoli salad. Sprinkle with sesame seeds and serve immediately.
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